The salmon's cooking juices gently wilted some spinach leaves, a tangy vinaigrette played well with the rich fish.

As her sous-chef for that entree, I loved its simplicity and tried to replicate it — with a few twists. Diced mango tossed with the spinach produced a mellow version.

Another friend suggested citrus, perhaps ruby red grapefruit. Tried that too, with the grapefruit's tartness brightening the salmon. Would halibut, swordfish or tilapia work? I tried each with tasty results.